Paging Dr. Corn Chile Shrimp

I consider myself a fair hand at doctoring. No, I don’t mean “take 2 and call me in the morning” kind of doctoring but rather, the “hmmm, I’ll take this store-bought thing and make it my own” kind of doctoring.

That’s exactly how this Corn Chile Shrimp came to be. I love Trader Joe’s puréed soups, and when I opened the container of Creamy Corn and Roasted Red Pepper soup, I knew I could make something fun with it. A creamy, spicy casserole of sorts was born. Amen. A bonus of this recipe is that it’s mostly a “cabinet meal” – meaning its perfect to pull out when fresh groceries are running low. It can also work with chicken, shrimp, beans or even tofu. Oh, and its also just freakin’ delicious.

Defrost shrimp and set aside. Mince 3 cloves of garlic and 2 scallions.

The easy part: open one 4oz can of green chiles and one 15oz can of fire roasted tomatoes.

Mix all of the above in a large bowl; adding 1-2 cups of corn soup. Stir in shrimp. Add a dash of chili powder, salt, pepper and lime juice. You can always add a little hot sauce if that makes your skirt fly up.